Chicken 500 grams (boneless cubes)
Rice 500 grams (soaked)
Potatoes 2 large (cubes)
Onion 1 large (slices)
Tomatoes 2 large (roughly chopped)
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Bay leaves 2 medium
Green cardamom 3 pods
Cloves 3-4
Cinnamon 1 inch stick
Prune/ dry plum 3 large
Coriander powder 1 tablespoon
Cumin powder 1 tablespoon
Red chili powder 1 tablespoon
Turmeric powder ½ teaspoon
Salt 2 teaspoon or to taste
Salt 2 teaspoon for rice
Green chilies 2-3 (finely chopped)
Fresh coriander ¼ cup (finely chopped)
Fresh mint ¼ cup (finely chopped)
Orange food color ½ teaspoon
Oil ½ cup
In a big pot add water and salt, and let it boil
When water starts to boil add soaked rice and cook till 75% tender,
Strain and let it rest
Or press the grain of rice between fingers it they break into 3 parts its 75% tender
In another pan add onions, bay leaves, green cardamom, cloves and cinnamon.
Saute till onion turns golden,
Now add chicken, ginger paste and garlic paste, keep stirring until chicken changes its color
Now add tomatoes, coriander powder, cumin powder, red chili powder, turmeric powder, and salt
Add ½ cup of water and cook till tomatoes get tender, add potatoes and cook on medium flame until tender
Add green chilies, fresh coriander and fresh mint, stir till gravy becomes dry and oil starts to appear,
Now add boiled rice on top and spread it evenly,
Add food color on top,
Cover the lid and cook on very low flame for 5-7 minutes or until all the water is dried,
Give it a nice stir and let the rice mix with gravy,
Serve with beaten yogurt and enjoy!!!
Areeba's Kitchen 